noelbynature started this blog as a Singaporean student on a tight budget hoping to chronicle his overseas culinary experience while getting away with the finer things in life. Then it expanded to a circle of Singaporean and Malaysian friends who were studying in Melbourne, Australia. Now, we've grown to be a community of international students living abroad. These are our recipes and we hope you like them.
We still would rather not eat indomee every day.

contributorsonnabudget

Saturday, April 01, 2006

My internet's back up liao . Hobart's perpetual "online"ness is back...heh heh...which also equals the return of my air time in this blog...as promised to Noel hor :)

What the crap is number three?

A couple of weeks back , i was talking to my housemate about the lack of meat in our diet other than chicken lor due to the neighbourhood we now live in . That very night , the thought combined with my lust to cook again resulted in an epiphany in my dreams . It was so vivid i couldn't stop thinking about it until the night i cooked it . In my dreams , i saw three different kinds of meat with each type of meat cooked in three different ways . Confused ? It's just a combination of not one or two or three but nine recipes altogether...three of pork , three of beef and three of lamb...wahaha...and none of chicken . So after inviting my normal special guest for dinner , i set out to cook this feast lor .

So over the span of three weeks , i shall deliver nine recipes altogether , three per week , starting with my first of the lambs :

oregano lamb (the one that is pictured at the upper right corner above...or at the 8 to 12 o'clock of my rosemary clock) :

what you need ar? (for 3 cutlets)fresh bunch of rosemaryfresh bunch of oregano3 lamb cutletshalf a lemonlots of olive oila touch of peppera touch of salt

How to make leh?

so simple a kid can do it lar . First , marinade the lamb cutlets in a simple marinade of sufficient oregano (hand-shred these till you can smell them...so about 1 1/2 teaspoon of shredded oregano per cutlet) , rosemary (about 1/2 teaspoon per cutlet) , pepper ( a teaspoon per cutlet) , salt (1/4 teaspoon per cutlet) , olive oil ( about a tablespoon per cutlet) and the juice of a half a lemon . Let this sit for at least half an hour before grilling in pan / cooking in preheated oven to desired taste . Heat remains of marinade to glaze le cooked lamb cutlets . Serve immediately :)